1. Combine the cream cheese and Roquefort on a bowl, and mix
until
smooth. Set aside.
2. Combine the spinach, parsley, basil, and garlic in the bowl of a food
processor. With the motor running, slowly drizzle the oil through the
feed tube;
continue processing until smooth. Transfer the mixture
to a bowl, add the
walnuts and Parmesan, and mix thoroughly.
3. Line a 5 1/2- x 2 1/2-inch loaf pan with plastic wrap, leaving extra
wrap
hanging over the sides.
4. Spread one-third of the cheese mixture evenly over the bottom of
the pan.
Next, spread half the pesto mixture, and arrange a layer
of sun-dried tomatoes
on top. Repeat the cheese, pesto, and tomato
layers. Finish with the remaining
third of the cheese mixture. Cover
with the overhanging plastic wrap, and
refrigerate for 24 hours.
5. To serve, allow the loaf to come just to room temperature, about
30 minutes.
Invert it onto a platter, and provide a cheese-slicing
knife. Have a basket of
crackers and bread nearby.
6 to 8 portions.